Leftover Turkey Stuffed Rolls Recipe

5 from 6 votes

This family favorite is a great way to use up leftover turkey from Thanksgiving dinner! Turkey rolls are filled with a turkey cream cheese mixture dotted with mushrooms and green onions neatly wrapped in crescent rolls! This is a great recipe to make ahead and bake later, too!

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: American

Keyword: leftover turkey, turkey rolls, turkey rolls with cream cheese, turkey stuffed rolls

Servings: serving

Calories: 181kcal

Author: Mindee

Cost: 15

Ingredients

2 Cans Big Pillsbury Crescent Rolls total 16 crescent rolls
3 oz Cream Cheese softened
2 Tbs Butter softened
2 Cups Turkey or Chicken chopped up cooked
¼ Cup Green Onions sliced
1 Cup Mushrooms finely chopped
1-2 Cans Cream of Chicken Soup

Instructions

Preheat oven to 375 degrees and spray a baking sheet with non-stick cooking spray.
Open and unroll the crescent rolls to let them warm up a bit before trying to roll them up.
In a large bowl, mix together the cream cheese, butter, and chopped-up turkey or chicken. Set aside.
Saute the mushrooms in a little bit of butter or oil until they are almost done, and add the green onions. Continue to saute until the mushrooms are done. Dump into the turkey or chicken mixture and mix well.
Place about ¼ cup of the filling on the large end of each crescent roll. Fold the crescent roll over the filling and pinch the seams shut.
Bake at 375 degrees for 15 to 20 minutes. The crescent rolls should be golden brown.
Prepare the sauce while the rolls cool slightly by thinning down the cream of chicken soup with milk until it is a thick sauce (it will thin more upon heating). Carefully heat the soup in the microwave and serve over the hot turkey rolls.

Nutrition